Raspberry Pistachio Domes

Preheat oven to 180°C (350°F).
In a bowl, mix pistachio powder, sugar, egg, flour, and melted butter until combined.
Roll out the dough onto parchment paper and bake for 10-12 minutes, until lightly golden.
Let cool and cut into small rounds to fit the base of the domes.
2. Make the Raspberry Cream:
Blend raspberries, sugar, heavy cream, and lemon juice until smooth.
Strain the mixture to remove seeds if desired.
3. Assemble the Domes:
Pour the raspberry cream into dome-shaped silicone molds.
Place a pistachio biscuit round on top of each, pressing slightly.
Freeze for at least 3 hours until firm.
4. Prepare the Gelatin Glaze:
Soak the gelatin sheet in cold water for 5 minutes.
Heat 1 tbsp sugar with 2 tbsp water, then dissolve the gelatin in the warm liquid.
Let cool slightly before pouring over the frozen domes.
5. Serve:
Remove domes from molds and allow them to thaw in the fridge for about 30 minutes before serving.
Serving and Storage Tips